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I just vacuum packed a huge order of 2016 hops from Hops Direct and thought I'd see if anyone was interested in trading for some. I have at least 4 - 2oz bags of each (8oz each in total) labeled with quantity, alpha and month packaged in the freezer. Would really like to try some Mosaic or...

I've never even thought of mash PH as an issue because it never was until we moved to Ohio well water. I had severe astringency problems. I had it tested and it's super hard, so I had a tank added to new RO system over a year ago. And problems went away, until I tried my first saison. I used...

I brewed a munich pale ale, 9# of munich, 1# of carapils. I overshot the mash temp and mashed in at 159. Over an hour it never went below 155. SG of 1.055 into the fermenter. Fresh tube of WLP001 that i pitched directly into the fermenter. It went crazy for 5 days and was still bubbling on day...

Brew day today and I have some time to document the process, so what the heck. The setup: Simple 32 qt turketfryer with basket, propane burner, homemade immersion chiller, cleanser, Starsan, bucket and thermometer / timer. The recipe: I have 10# of West Branch Ohio grown and malted 2 row, so...

I had one last 4 oz jar of washed WLP001 in the fridge from Sept 16. The last jar always has the thinnest layer of slurry, so there wasn't much to work with here. I made a 1.5L all grain starter of 1.040. Boiled the wort, sanitized the beaker and pour the boiling wort into the beaker. I cooled...

I have a french saison bubbling away. I mashed Munich and some rye at a high temp, should be malty and about 6.3% AVB, 29 IBU using 3711 yeast. I have some medium plus french oak cubes left over from some winemaking and was thinking about peeling off a gallon of this and oaking it. Plan is to...

I just did a french saison two days ago and thought I would throw this out there for anyone who might buy one of these. Simple setup. SS pot with perforated basket, outdoor propane burner and grain bag. I brought 24 qts up to temp and infused 11 lbs of grain to yield 4.5 gal of 6.3 % ABV...

Nice article on the approaches taken by the breweries in CLE. Scene Magazine article

I brewed a 6 gal Ocktoberfest on 10-16-16. I pitched at 68F / 1.046 and put the bucket in a wine fridge at 48F until 10-29, when I pulled it out to 68F until today. Today it sits at 1.012. I have some options: 1. Put the bucket back in the fridge at 48F (it's lowest setting) and lager away...

I have a ton of ez cap bottles that are getting some regular rotation. The creativity of this place never ceases to amaze. What creative labeling have you done with with these bottles. I am tired of printing labels to then peel them off a few weeks later. Presentation is always nice, but...

So I just got the Ward labs results back. I have a well and I took a sample straight from the well and one after softening. Here is the result straight from the well: I've brewed a batch of Rye Pale Ale and an Octoberfest with this water, making no adjustments. Any flavor issues I should be...

Rye Pale Ale: Ingredients Amt Name Type # %/IBU 15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.0 % 2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2 10.0 % 2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 % 1 lbs Rye, Flaked (2.0 SRM) Grain 4 5.0 % 1.00 oz Magnum [14.30 %] - Boil 60.0 min Hop...

I have a 20 qt canning pot that I used to brew a batch of pale ale on the stove last week, and learned a few things. Definitely knew BIAB was the way to go after that. I wanted to do a big Russian Imperial Stout. I've never done any stouts and 3 gal sounded like a perfect batch size for it. I...

Can I just throw this in the fermenter with some WLP056 I have harvested? Add pectin enzymes? I have a really nice 3 gallon glass jug the wife found. It would look a lot better with cider and an airlock. :)

I did an experimental stove top batch of 2 gal pale ale. I have some WLP001 and bock lager yeast, so I split the batch and pitched different yeast in each gallon. Long story short, I had an 'incident' transferring from the boil kettle to the fermenters and consequently transferred a lot of...

I have a 2L flask and need a 4L starter. This is lager yeast, but temp control should not be a problem. I can throw it in the bottom of a 5 gal carboy??? Any other ideas?

I am going to do a clean Cream Ale session beer. I was going to add water to the boil and to the fermenters to minimize sparging time because I am lazy, impatient and this will be for the bud lite drinkers of the world. To them, I'm sure it will be amazing. Recipe I've laid out calls for an 11...

Hello all.... I started brewing dme kits last year and got busy after January. This fall I got back into it and have done my first two AG batches that I am waiting to get out of the secondary and primary next weekend. Have a couple of kegs and looking to do a HLT and boil keggle setup to...